Last weekend, just like clockwork, my annual fall pumpkin craving began. Ever since I was in college, and discovered the delicious pumpkin bread and pumpkin muffins at Lyman Orchards I have found myself wanting, needing, pumpkin products. I've been reduced to checking restaurant menus, stopping in Dunkin' Donuts to determine if the pumpkin muffins are back yet, but now, I am master of my own fate. I have a recipe for a delicious pumpkin cake. Which could be made into muffins or loaves if you like, but I do love a bundt. In fact, in the past week, I have baked not one, but two of these pumpkin spice bundt cakes. They're that good. Special bonus? They use up a whole can of pumpkin. Seriously, this is a big deal. So many pumpkin product recipes use a cup. What the heck am I supposed to do with the rest of the can, people?
PUMPKIN SPICE BUNDT CAKE
recipe slightly altered from the one J posted in the comments of last year's pumpkin disaster, Pumpkin Dreams Smashed
INGREDIENTS:
2 c. sugar
1 c. veg oil
3 eggs
1 16 oz can pumpkin
3 c. flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp bking soda
1/2 tsp salt
1/2 tsp. bk powder
(1 c chopped walnuts if you want but why would you?)
DIRECTIONS:
Preheat oven to 350 F. Mix together the sugar and oil. Add the eggs and pumpkin and mix well. Sift together the dry ingredients. Add half the dry ingredients to the wet, mix until incorporated, then add the other half. Pour into a well greased bundt pan, bake at 350 for about 55 minutes or until a knife in the middle comes out clean. If you like, sprinkle with powdered sugar.
2 comments:
On one of the ADL threads is a recipe for pumpkin dip (used with apples and such)- could be the answer....
I have tried this and I can vouch for its "yumminess." The spell-checker is telling me this is not a word. It is now.
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